Andouille, whats this blackened shrimp soup you spoke of in the Signature Dish thread?

I created it from several recipes, as with most of my favorite dishes, I have never written it down. However, I will try to give you the basics to recreate your own version:

2lb 16/20 count head on shrimp, peeled, deveined, shells reserved for stock.

Blackened seasoning, I usually use P. Prudhommes

I put the shrimp shells and heads in a stock pot with bay leaf, peppercorns, celery tops and salt, simmer and strain, usually get about 2 quarts.

I put the shrimp in a bowl, add some olive oil and enough blackened seasoning to coat well. I blacken them in a hot skillet in batches. When complete I deglaze the pan with a dry white wine and reserve the liquid.

I make a blond roux with about a half cup of flour and a stick of butter. When it is toasted I add a chopped bunch on green onion, a minced rib of celery, stir and brown till wilted.

Slowly add about a quart of the hot shrimp stock and the deglazing liquid. I stir in a quart of cream, try to keep it all warm. Then a small container of Boursin cheese. I usually use my stick blender to get a nice consistency.

You just have to balance the cream and the shrimp stock until you get a nice texture, taste for salt and pepper. About 10 minutes before serving add the reserved blackened shrimp.

I'll add some sherry sometimes, or put a bottle on the table.

You've got cream, butter, shrimp and cheese, what can go wrong? This has always been and extremely popular dish with my guests, I can never seem to make enough.

I hope this was helpful.

That sounds really good. Good enough for me to bookmark this thread